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Dessert

Fried Apple Tarts

A fried pastry filled with apple slices, made from a dough of eggs, flour, baking powder, sugar, salt, and milk.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Sugar and evaporated milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fried Apple Tarts

Ingredients

Directions

Make the dough

  1. Mix eggs, baking powder, sugar, and salt.

  2. Add oil and milk and stir well.

  3. Mix in flour, one cup at a time. Knead well until smooth.

  4. Divide the dough into ten pieces.

Fill and fry

  1. Roll out each piece into a circle of dough.

  2. Place two to three heaping tablespoons of dried or fresh apple slices in the center of each round.

  3. Fold over and crimp edges with a fork.

  4. Deep fry until golden brown in preheated pan of oil.

  5. Dust with powdered sugar, if desired.

Nutrition, whole recipe (rough)

945Calories
28 gProtein
28 gFat
145 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Apple1 medium (182g)95
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + evaporated milktop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Evaporated milk + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together495 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the dough and add richness and structure as they set.
Baking powder
Releases gas during frying, helping the tarts puff and turn light.
All-purpose flour
Forms the gluten network that gives the dough its structure and chew.
Evaporated milk
Adds moisture and milk solids that help the dough brown evenly.
Vegetable oil
Adds fat to tenderize the dough and keeps it moist.
Apples
Provide the fruit filling and its sweet, tart flavor.

The step that matters

Deep fry until golden brown in preheated pan of oil. If the oil is not hot enough, the dough absorbs grease and turns heavy and oily; if too hot, the outside browns before the dough cooks through. Steady heat gives a crisp, cooked shell.

Swap the apple

How well each one fits the dish's main ingredients (egg, sugar, evaporated milk, flour):

  1. Vanillafits better
  2. Raisinfits better
  3. Pumpkinfits better
  4. Applethe original

Fit is the average pairing score against egg, sugar, evaporated milk, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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